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Turkey Bone Broth (Stock): Instant Pot + Stovetop

  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Cook Time: 2 hours (up to 24 hours with stovetop method)
  • Total Time: 2 hours 10 minutes
  • Yield: Varies
  • Category: Soup
  • Method: Stovetop, Instant Pot
  • Cuisine: American


Learn how to make a delicious, nutrient rich, immune boosting turkey bone broth (stock). This recipe covers 2 different cooking methods: Instant Pot (pressure cooker) and Stovetop. The perfect way to use every part of your turkey!


  • Leftover roast turkey carcass
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, halved (optional)
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • Optional: Herbs and seasoning
  • Water, to cover


Prepping Turkey Carcass:  You may need to chop up the carcass into a few pieces so that it fits into your pot more easily.  If your turkey is extremely large, use half and store the other half in the freezer to make more turkey stock at a future time.

Instant Pot Method:

  1. Add all the ingredients to a 6 Qt or 8 Qt Instant Pot and add enough water to cover everything or until you are just below the Max Fill line (don’t over fill).  Secure the lid and set valve to the “Sealing” position.
  2. Press the “Soup” button (or Manual / Pressure Cook button) and set to cook for 120 minutes followed by a natural release.
  3. Strain the broth by first using tongs to pull out all the large pieces and then pouring the rest through a fine mesh sieve into a large bowl or pitcher.

Stovetop Method:

  1. Put all the ingredients in a large stockpot and cover with cold water.
  2. Bring to a boil and then immediately turn heat down to low to maintain a gentle simmer.
  3. Simmer for a minimum of 3-4 hours.  Longer is better though (12-24 hours is optimal) in order to extract all the nutrients.  Note:  You may need to add a little extra water after a few hours if too much has cooked off.
  4. Strain the broth by first using tongs to pull out all the large pieces and then pouring the rest through a fine mesh sieve into a large bowl or pitcher.


  • Store in the fridge for up to 5 days or in the freezer for 4-6 months.
  • Portion out into various size containers for different uses.  Quart-size, wide mouthed mason jars with plastic storage caps are great for storing larger quantities that will be used in soups or stews.  Silicone muffin trays, baby food freezer storage containers and Souper Cubes are all great for portioning out smaller quantities to be used in a variety of recipes.
  • Freezing In Glass Mason Jars:  Two important tips to prevent cracking: 1) Leave Space:  Leave at least 1 inch of space at the top of the jar to allow for expansion.  If the jar curves at the top, keep liquid below the curvature.  2) Never Place A Hot Jar In The Freezer:  Make sure jars are completely cool first.  I like to first cool them down in the fridge.


  • Herbs + Seasoning:  Feel free to add in herbs and season with salt and pepper.  I usually keep it fairly neutral and prefer to season to taste when using the bone broth in order to have more flexibility.
  • Instant Pot Method:  This is my preferred method since it significantly cuts down the cooking time.  This is the Instant Pot that I use.  New to the Instant Pot?  Check out my tips for beginners.
  • “Soup” Button:  I usually use the “Soup” function on my Instant Pot when making broth/stock since this setting controls the pressure and temperature to ensure that the liquid never goes into a heavy boiling state.  However, you can also simply use the “Manual” or “Pressure Cook” button.
  • Using Raw Turkey Pieces Instead:  If you want to make turkey stock with raw turkey parts, you can first roast them up in the oven until browned and continue on with the recipe.  Or you can check out my Make Ahead Turkey Gravy recipe which outlines the process of making turkey broth using raw pieces like the neck, backbone and wings.

Keywords: turkey bone broth, turkey stock, instant pot recipe, thanksgiving